ANNUAL WORK PLAN & BUDGET 2015-16 MID DAY MEAL SCHEME STATE – TAMIL NADU DATE OF SUBMISSION 16.1.2015.
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ANNUAL WORK PLAN & BUDGET 2015-16
MID DAY MEAL SCHEME
STATE – TAMIL NADU
DATE OF SUBMISSION 16.1.2015.
National Programme of Mid Day Meal in Schools
(MDMS)
I. INTRODUCTION
1.1. BRIEF HISTORY
The Nutritious Meal Programme is a multi-faceted programme of Government of Tamil Nadu which
addresses the issue of food security, nutrition and education to children besides developing human
resources. Tamil Nadu is the pioneer state in implementing the massive programme of Nutritious Meal
Programme to several lakhs of school children from 1982 onwards with the main objective of :-
To achieve universal primary education and motivating for further education
Reducing child mortality, morbidity and malnutrition.
Reducing school drop out
Promoting school participation
Facilitating healthy growth of children
Imparting Intrinsic educational value
Fostering social equality
Preventing class room hunger Enhancing gender equality
1.2 Management Structure
The Social Welfare and Nutritional Meal Department implements the Programme in the
State. The following chart shows the implementation of the scheme from State to Schools.
1
Organisation Chart
2
Hon’ble Minister (Social Welfare & Nutritious Meal Programme)
Secretary (SW & NMP Department)
Director (SW & NMP Department)
Joint Director (NMP)
Assistant Director (NMP)
Accounts Officer (NP-MDMS)
Personal Assistant to District Collector
Asst. Accounts Officer (NP-MDMS)
Section Supt. (3 sections)
Assistants (2 each sections)
Data Entry Operators (3 Nos.)
A.A.O., Assistant
(2 Nos.), Typist,
Data Entry
Operator
Block Development
Officer
Dpty. B.D.O.
Organiser
Cook
Cook
Assistant
Office Assistant & Sweeper
1.3. Process of Plan Formulation
The planning process of 2015-16 in Tamil Nadu started during November 2014 and continued till
January 2015. The details are as follows:
Planning schedule
S.No Activity Level Date
1 Orientation of PA (NMPs)
and Assistant Accounts
Officer about planning
process
State Level Orientation
programme conducted by
Secretary to Government &
Director of Social Welfare
13.11.2014
2 Orientation of PA (NMPs)
and Assistant Accounts
Officer about planning
process
State Level orientation
programme conducted by
Director of Social Welfare
18.11.2014
3 PA (NMP)s, AAOs, Block
Development Officers
and Deputy Block
Development Officers
Zonal Meeting conducted by
Joint Director (NMP) and
Accounts Officer (NMP)
21.11.2014
to
28.11.2014
4 All school HMs or their
representatives & Noon
Meal Organisers and
Noon Meal Cooks
Block Development Officers
and Deputy Block
Development Officers
conducted programmes
01.12.2014
to
19.12.2014
Based on the above schedule, the PA (NMPs) of the respective districts prepare the plan and forward the
plan to the Directorate of Social Welfare. The Director of Social Welfare once again had discussions with the PA
(NMPs) and AAOs regarding the District plan on the following dates.
3
S.No Date Name of the Districts
1. 29.12.2014 Tirunelveli, Thoothukudi, Kanyakumari, Theni, Salem and The Nilgiris
2. 05.01.2015 Madurai, Sivagangai, Ramanad, Virudhunagar, Pudukottai and Dindigul
3. 06.01.2015 Thanjavur, Nagapattinam, Tiruvarur, Tiruchirappalli, Ariyalur, Perambalur and Karur
4. 07.01.2015 Namakkal, Erode, Coimbatore, Tiruppur Dharmapuri, Krishnagiri and Chennai.
5. 08.01.2015 Kancheepuram, Tiruvellore, Vellore, Cuddalore, Villupuram and Tiruvannamalai
Finally the 32 District plans along with the State Plan was placed before the State Level Steering – cum-
Monitoring Committee Meeting headed by Chief Secretary to Government on 13.1.2015 and the Annual Work Plan
& Budget for the year 2015-16 was approved.
2. Description and assessment of the programme implemented in the current year (2013-2014) and proposal for
next year (2014-2015) with reference to :
2. 1 Regularity and wholesomeness of mid day meals served to children; reasons for programme interruptions,
if any and planning to minimize them.
On all School Working days, Mid Day Meal is served to school children in eligible schools. The programme
was not stopped for any reason. The wholesomeness of the meal provided is checked at random by various
officials visiting schools. Daily one teacher from the School on rotation basis and Noon Meal Organiser / Cook
has been instructed to taste the Meal compulsorily to ensure its wholesomeness before it is served to the
children to ensure the quality of meal served every day.
4
N.C.L.P. Special Training Centre – Salem District - Children in their uniforms supplied by State Govt – Taking Mid Day Meal
NCLP children – Virudhunagar District
5
2.2. Details about weekly Menu.
2.2.1. Weekly Menu – Day wise
DAYS 1st & 3rd week menu 2nd & 4th week menu
Monday Vegetable Biriyani and Pepper Egg Bisibelabath and Onion Tomato Masala Egg.
Tuesday Black gram Pulav and Tomato Masala Egg. Mixed Meal Maker with Vegetable Rice & Pepper Egg
Wednesday Tomato Rice and Pepper Egg Tamarind Rice and Tomato Masala Egg
Thursday Rice & Sambar and Boiled Egg Lemon Rice , Sundal and Tomato Egg
Friday Curry Leaf Rice or Keerai Sadham + Masala
Egg and Chilly Fried Potato.
Rice, Sambar with vegetable, Boiled Egg and Fried
Potato.
6
2.2.2. Additional Food items provided (fruits/milk/any other items), if any.
On leaders birthday (Thiru.Kamarajar, Thiru. Annadurai & Thiru. M.G. Ramachandran)
Sweet Pongal is served to children.
AGMARK specified A-medium grade eggs weighing 45-52 gms per egg is provided to
children on all school working days.
2.2.3. Usage of Double Fortified Salt,
Under PT MGR Nutritious Meal Programme Double Fortified Salt is being used since 1996. Tamil
Nadu Civil Supplies Corporation procure Double Fortified Salt from Tamil Nadu Salt Corporation and
supplies to the Noon Meal Centres based on the indent given by the Noon Meal Organisers. Hitherto
Tamil Nadu Salt Corporation for supplying salt at the rate of Rs.4640/- per MT. Now they have revised
the price as Rs. 6200/- per MT.
2.2.4. At what level menu is being decided / fixed,
Menu is being decided at the State Level in consultation with various Nutritional experts and chefs.
The variety menu introduced recently was decided in the same manner.
2.2.5. Provision of local variation in the menu,
The District Officials have been instructed to follow the menu strictly. However flexibility is given in using the locally available vegetables.
2.2.6. Timings for serving of Mid day meal at school level.
Primary Children – 12.00 Noon to 12.30 p.m.
Upper Primary Children – 12.30 to 1.00 p.m. 7
2.3. Foodgrains management,
2.3.1. Timeframe for lifting, District wise lifting calendar of foodgrains.
Tamil Nadu Civil Supplies Corporation once in a quarter lifts the foodgrains (rice) from FCI and
stores in its regional godowns. PA (NMPs), within 5th of every month places indent with Tamil Nadu
Civil Supplies Corporation. From 5th to 10th TNCSC consolidates the indent and starts supplying the
foodgrains to the Noon Meal Centres from 15th to 20th of every month. The same procedure is followed
for Pulses, Oil and Salt.
2.3.2. System for ensuring lifting of FAQ foodgrains (Joint inspections at the time of lifting etc.)
The Tamil Nadu Civil Supplies Corporation, a State owned agency is designated as Nodal Agency to
supply food commodities required for Mid Day Meal scheme such as Dhal, oil, Black Bengal Gram /
Green gram and Double Fortified Salt to Nutritious Meal Centres. During the liftment of food
commodities, the respective Regional Manager of the Tamil Nadu Civil Supplies Corporation visits the
godowns and verifies the quality and quantity of food commodities which are supplied to Mid Day Meal
Programme. All food commodities are directly supplied to the Noon Meal Centres by TNCSC.
2.3.3. Transportation and distribution,
Tamil Nadu Civil Supplies Corporation directly supplies all the food commodities to the Noon Meal
Centres.
8
2.3.4. Whether unspent balance of foodgrains with the schools is adjusted from the allocation of the
respective schools,
Every month the Noon Meal Organiser of the respective Noon Meal Centre analyse the
requirement of foodgrains after adjusting the unspent quantity of foodgrains.
2.3.5. Number of schools receiving foodgrains at doorstep of school.
All Noon Meal Centres receive foodgrains at its doorstep from the Tamil Nadu Civil Supplies
Corporation.
2.3.6. Storage facility at different levels,
The foodgrains are stored in the Regional godowns of the Tamil Nadu Civil Supplies
Corporation. Based on the indent, every month the food commodities are issued to the Noon
Meal Centres. Every Noon Meal Centre is provided with proper storage facilities to store the
food commodities.
2.3.7. Challenges faced and plan to overcome them.
NIL
2.4. Payment of cost of foodgrains to FCI.
Tamil Nadu Civil Supplies Corporation lifts rice from FCI once in a quarter for which FCI raises bills
once in a quarter only. The District Collector (except Chennai) settles the bills to FCI directly once in a
quarter through ECS. In Chennai the bills are forwarded to the Directorate of Social Welfare and the
bills are settled to FCI by the Directorate of Social Welfare through ECS.
9
2.4.1. System for payment of cost of foodgrains to FCI,
The District Collector (except Chennai) settles the bills to FCI directly once in a quarter
through ECS. In Chennai the bills are forwarded to the Directorate of Social Welfare and the
bills are settled to FCI by the Directorate of Social Welfare through ECS.
2.4.2. Status of pending bills of FCI of the previous year.
Previous year pending bills for FCI – NIL
Current year FCI bills – upto 2nd quarter bills have been settled. For the 3rd quarter FCI is yet
to raise the bills. As on date there is no pendency with FCI.
2.4.3. Status of monthly meetings by the State Nodal Officer with the FCI.
Once in a quarter, the Directorate officials sits with FCI and reconciles the status of pending
bills. In addition, during the SLMC Meeting the representative from Food Corporation of India
participate in the meeting as one of the member of SLMC.
2.4.4. The process of reconciliation of payment with the concerned offices of FCI.
Once in a quarter, the District officials forwards the report to Directorate on the status of FCI
settlement. The Directorate officials sits with FCI once in a quarter and reconciles the status of
pending bills.
2.4.5. Relevant issues regarding payment to FCI.
NIL
10
2.5. Fund Flow Mechanism - System for release of funds (Central and State).
2.5.1. Mode of release of funds at different levels, (e-transfer of funds directly from State to
School/implementing agency)
The Government of Tamil Nadu is providing sufficient funds in the State Budget and distribute to
Districts and from Districts to Block Development Officer who inturn distributes to Noon Meal Centers
(Organisers bank account through ECS) well in advance without waiting for release of central
assistance, in order to ensure timely and uninterrupted supply of Mid Day Meals to children. The funds
(contingent fund only) thus released by the Block Development Officers are credited into the Savings
Bank Account of the Nutritious Meal Organisers maintained exclusively for this purpose. Nutritious
Meal Organizers are authorized to draw money required for foodgrains, Vegetables and fuel charges one
week in advance to incur the above expenditure.
Fund flow Mechanism
11
Government of India & Government of Tamil Nadu
Director of Social Welfare
District Collector
Block Development Officer
Noon Meal
Centres
(Organiser)
2.5.2. Dates when the fund released to State Authority / Directorate / District / Block / Gram Panchayat
and finally to the Cooking Agency / School.
S.No. Instalment
Government of India to
State Government
State Government
to District level
District to Blocks
Blocks to Noon Meal Organiser
1 Adhoc Grant 22.4.2014
9.5.2014 20.5.2014
Once in a quarter through ECS the amount towards
Vegetables is credited to the account of Noon
Meal Organisers.
2 1st Instalment 04.08.2014
3 2nd Instalment 10.12.2014 20.10.2014 27.10.2014
2.5.3. Reasons for delay in release of funds at different levels.
No delay in release of funds.
2.6. Cook-cum-helpers
2.6.1. System and mode of payment of honorarium, of honorarium to cook-cum-helpers and
implementing agencies viz. NGOs / SHGs / Trust / Centralized kitchens etc.
2.6.2. Rate of honorarium to cook-cum-helpers,
2.6.3. Number of cook-cum-helpers having bank accounts,
2.6.4. Payment of honorarium to cook-cum-helpers through their bank accounts,
2.6.5. This section should also include the details of cook-cum-helpers like eligibility as per norms,
approval of cook- cum-helpers, engaged and the strategy to fill the gap (if any)
Unlike other States, in Tamil Nadu, NGO’s are not entrusted with the work of providing mid
day meals to children, instead employees such as Noon Meal Organizer, Cook and Cook Assistant
are employed for cooking.
12
Totally 128130 noon meal employees posts have been sanctioned for this purpose. At present 127643
are in position. The employees are provided salary in the following special time scale of pay which is a
great motivating factor for effective implementation of the programme. The salary for the Noon Meal
Employees are credited to their respective bank accounts through ECS every month like other
Government employees.
Regarding appointment of staff to Nutritious Meal Centres, the Block Development
Officers/Municipal Commissioners shall advertise the vacancy position locally and call for applications for
appointment of Nutritious Meal Organisers, Cooks and Cook Assistants. Only women are eligible for
appointment to these posts. The persons to be selected should be from the same locality where the Centre
is located. This scheme provides greater employment opportunity to local poor women both in rural and
urban areas. In the appointment, preference is given to SC/ST, widows, deserted and destitute widows.
District Collector is the appointing authority for the post of NMOs and Personal Assistant (Noon-meal) to
District Collector for the posts of Cook and Cook Assistants. For each Nutritious Meal Centre with
beneficiaries up to 500, one NMO, one Cook and one Cook Assistant is appointed. For centres with more
than 500 beneficiaries, one additional Cook Assistant is also employed.
13
Noon Meal
Organiser
Rs.2500-5000+GP Rs. 500 (Special time scale of pay) at a
minimum of Rs.6990/-
Cook Rs. 1300-3000 + GP Rs. 300 (Special time scale of pay) at a
minimum pay of Rs.4092/-
Cook Assistant Rs. 950-2000+GP Rs. 200/- at a minimum pay of Rs.3161/-
2.6.6. Provisions for health check-ups of Cook-cum-Helpers,
All the Noon Meal Employees are covered under General Insurance Scheme for which a sum
of Rs. 150/- per month is deducted from their salary as monthly subscription. Apart from which,
the Noon Meal Employees are provided with regular health checkups by the Doctors team from
Health Department which visits the schools regularly.
2.6.7. Whether cook-cum-helpers are wearing head gears and gloves at the time of cooking of meals.
Health Department while visiting the Noon Meal Centres under Food Safety and Standard
Act, provides a kit material which is inclusive of head gears and gloves. But regularly these are
not used by the Noon Meal Cooks. Instead the Noon Meal Cook and Cook Assistant have been
advised to regularly cut their nails, wash hands feet with soap before commencement of cooking
and serving and to keep themselves clean and tidy.
Health Department Officials checking the quality of food served under MDM
14
Noon Meal Employees provided with head gears and hand gloves
2.6.8. Modalities for apportionment of cook-cum-helpers engaged at school level and working at
centralized kitchens, in case of schools being served through centralized kitchens,
NIL
2.7. Procurement and storage of cooking ingredients and condiments
2.7.1. System for procuring ( good quality Agmark / FPO) pulses, vegetables including leafy ones,
salt, condiments, etc. and other commodities.
Tamil Nadu Civil Supplies Corporation has been entrusted with the work of supplying
foodgrain like, Rice, Toor dhal, Black Bengal Gram, Green Gram and Oil directly to Noon Meal
Centres. Double Fortified Salt is being supplied to the Noon Meal Centres by Tamil Nadu Salt
Corporation. 15
The officials have been instructed to procure fresh and quality vegetables through “Hub and
Spokes” methodology and also by placing indents with Agricultural Marketing Federation. Regarding
the procurement of condiments, instructions have been issued to procure quality condiments in co-
operative societies for which sufficient funds have been credited to the bank accounts of the Noon Meal
Employees well in advance.
2.7.2. Whether FIFO method has been adopted in usage of pulses and condiments etc. or not.
YES. The Noon Meal Employees have been instructed to use the stocks (i.e, First in First
out) before the expiry date.
2.7.3. Arrangements for safe storage of ingredients and condiments in kitchens.
The Noon Meal Employees have been instructed to properly clean and dry the cooking and
serving utensils properly every day after use. Ingredients should be stored in proper containers
which should protect them from moisture, pests etc., Ingredients used for cooking, foodgrains,
pulses, vegetables, cooking oil and condiments, should be free from adulteration and pest
infestation, and should be used only after proper cleaning and washing.
16
2.8. System for cooking, serving and supervising mid-day meals in the school and measures to
prevent any untoward happening.
Instructions have been issued to all stakeholders to prepare and serve the food in a safe and
hygiene manner. Before serving the food, the children should be trained with hand wash using soap.
All the children should be made to sit and food should be served to them. At no cost the children
should rush to the serving area. In case of children with large numbers, a temporary barricade should
be arranged so as to avoid children from getting in contact with hot utensils and also to avoid untoward
incidents. Instructions have been issued to the Noon Meal Employees and to the school teachers (by
Education Department) for tasting the food ½ an hour before serving the food to the children. Strict
instruction have been issued for keeping the sample food in closed containers for tasting as well as for
testing, if needed.
Tasting of food by Teachers Tasting of food by Noon Meal Organiser
17
2.9. Kitchen-cum-stores.
2.9.1. Procedure and status of construction of kitchen-cum-store,
Government of India and State Government have sanctioned funds in the ratio 75:25 for the
construction of 28470 Kitchen cum Stores in Government Schools from 2006-2007 onwards. As on
31.12.2014, 12193 constructions have been completed. The Secretary to Government and
Commissioner of Social Welfare reviews the subject with the P.A. NMPs during periodical
monthly meetings. In addition Commissioner of Rural Development and Panchayat Raj is also
reviewing the subject and necessary action is being taken to complete the construction process.
Construction Plans approved by Public Works Department
Construction plan for 24 Sq.Mt.
Construction plan for 28 Sq.Mt. 18
Construction plan for 36 Sq.Mt.
Secretary, SW & NMP Department inspecting the construction of Kitchen shed in Nagapattinam District
19
Tile Flooring Provision of Shelfs
2.9.2. The reasons for slow pace construction of kitchen cum stores, if applicable
2.9.3. Whether any standardized model of kitchen cum stores is used for construction.
The Public Works Department has given four types of design to be adopted during the
Construction of Kitchen-cum-Stores.
2.9.4. Details of the construction agency and role of community in this work.
The Construction work is handed over to the Department of Rural Development and
Panchayat Raj. The Engineers and officials of the above said Department monitors and
supervise the construction work.
20
2.9.5. Kitchen cum stores constructed through convergence, if any
Under Part-II Scheme, State Government has allocated funds for the construction of 142
kitchen-cum-stores.
2.9.6. Progress of construction of kitchen-cum-stores during this year and target for the next year.
Sl. No.
Year Total sanctioned Completed (C) In progress (IP)
Physical Financial (Rs. in lakh)
Physical Financial (Rs. in lakh)
Physical Financial (Rs. in lakh)
1 2 3 4 5 6 7 8
1 2006-07 457 274.30 457 274.20 0 0.00
2 2007-08 1034 620.40 842 505.40 192 115.00
3 2008-09 3804 2282.40 2498 1489.55 1306 792.85
4 2010-11 9045 14853.04 6131 10019.96 2914 4833.08
5 2012-13 14130 26977.50 2265 4291.89 11865 22685.61
Total 28470 45007.60 12193 16581.00 16277 28426.54
2.10. Kitchen Devices
2.10.1. Procedure of procurement of kitchen devices from funds released under the Mid Day Meal
Programme
For the year 2012-13, centralized tender was followed at Directorate level and kitchen
devices were procured by the Directorate and distributed to the Districts. But for the year
2013-14 and 2014-15 the funds were distributed to the Districts and kitchen devices were
procured at Block level by forming a Block level committee and by following Tamil Nadu
Transparency in Tenders Act 1998 and Rules 2000.
21
2.10.2. Procedure of procurement of kitchen devices from funds released under the other
sources.
The State funds allocated for the procurement of kitchen devices is distributed to the
Districts and procurement is made at District level.
2.10.3. Availability of eating plates. Source of funding of eating plates.
All children are provided with Plates and Tumblers. Plates and Tumblers are
procured from State Funds and under MME funds.
Kadai & Karandi Plates Dabara with Lid Mixies
2.11. Capacity building and training for different stakeholders
2.11.1. Details of the training programme conducted for cook-cum-helpers, State level officials, SMC
members, school teachers and others stakeholders
Training programmes are organized at regular intervals to orient the employees on Nutrition,
Health, Personal Hygiene like regular cutting of nails, washing hands and feet with soap before
commencement of cooking / serving and on food preparation. Training has been given on
maintenance of hygiene, cleaning of cooking and serving utensils, storage and environmental
22
protection in the disposal of wastage. Recently all the noon meal employees were given with
training for variety meals by 20 expert Chefs from Chennai headed by Chef. Damodaran. Action
is being taken to educate the staffs and teachers to handle emergency situation.
Training given to Noon Meal Employees by Chef Training given by TOTs to other employees
2.11.2. Details about Modules used for training, Master Trainers, Venues etc.
In vernacular language booklets have been printed and distributed to the Noon Meal Employees.
Training was imparted by expert chefs headed by chef. Damodaran. The District Community centre
were used as training venues.
23
Chef Damodaran giving training to Noon Meal Employees in Trichy District
2.11.3. Targets for the next year.
During April and December of next year training will be given to all Noon Meal Employees
through reputed institutes. Action is being taken accordingly.
24
2.12. Management Information System at School, Block, District and State level and its details.
2.12.1. Procedure followed for data entry into MDM-MIS Web portal
Unique username / passwords are allotted to every block / District. In the month of January
of every year Annual Entries are made by the blocks. After September keeping in view the
strength fixation necessary re entries / corrections are made. Monthly entries are made at the
Block level at the completion of every month based on the details collected from the Noon
Meal Centres. The details such as Noon Meal beneficiaries, cooking cost incurred, staff
strength etc., are collected from the Organisers of the Noon Meal Centres at block levels.
2.12.2. Level (State/ District/ Block/ School) at which data entry is made
The online data entries are made at the Block level and Monitored at District level.
2.12.3. Availability of manpower for web based MIS
Out of 385 blocks in the State Data Entry operator (on contract basis) post is filled up only
in 208 blocks. At District level in all 32 Districts Data Entry Operators are available.
2.12.4. Mechanism for ensuring timely data entry and quality of data
At District level the PA (NMP)s monitoring the status of online entry made by each block,
reports are generated and reviewed every month by the PA (NMP) / District Collector with the
BDOs / Deputy Block Development Officers of the blocks.
Similarly at State level, District wise reports are generated both for Annual entry and monthly
entry and the same is critically reviewed with the PA (NMP)s. At State level the progress is
cleanly watched by JD (NMP) and AD (Monitoring). Necessary instructions are issued in the
District Collectors to ensure timely data entry and quality of data.
25
2.12.5. Whether MIS data is being used for monitoring purpose and details thereof.
At District level the progress on the construction of kitchen-cum-stores in the Noon Meal
Centres, number of children taking Noon Meal, Cooking cost incurred etc., are being
monitored by the PA (NMP) through the reports generated from MIS.
2.13. Systems to ensure transparency, accountability and openness in all aspects of programme
implementation,
2.13.1. Display of logo, entitlement of children and other information at a prominent visible place in
school
Instructions have been issued to all the officials concerned to provide with Display board in all
the Noon Meal Centres in which the details about the menu, student strength and the food norms
entitled are to be displayed and should be updated everyday. Most of the schools have
scrupulously followed the instructions and are regularly updating the display board. In addition to
this MDM logo is also been painted in the Display Board.
2.13.2. Dissemination of information through MDM website
2.13.3. Provisions for community monitoring at school level i.e. Mother Roaster, Inspection register,
In every school, a roaster for teachers is being maintained by which every day the
implementation of the scheme is being monitored. In addition the mothers of the children are
also requested to watch the programme by participating in tasting the meals and also serving
the meals, if needed.
26
2.13.4. Tasting of meals by community members,
Necessary instructions have been issued by the Education Department for tasting the food by
the Teachers and to maintain a taste register also. In addition the Directorate of Social Welfare
has insisted the Noon Meal Cooks and Cook Assistant to taste the food ½ an hour before
serving the food to the Children. The same is strictly followed in all the schools.
2.13.5. Conducting Social Audit
As a special initiative from August 15th 2013 onwards, Social Audit has been introduced
under Mid Day Meal Programme. The accounts of the Noon Meal Centre is placed in the Grama
Sabha in every panchayat to ensure transparency in the implementation of the programme.
For the current year also Social Audit was taken up in all the Panchayats on January 26th and
August 15th. In addition, as per the instructions of Government of India, in two Districts namely,
Madurai and Virudhunagar action has been initiated to conduct social audit in 20 schools in
each district for which Mother Terasa Women's University, Madurai & V.V. Vanniyaperumal
College for Women, Virudhunagar have been selected by the District Collectors. Noon Meal
centres are also subjected to yearly audit by the Local Fund Audit Department to monitor the
expenditure at the centre level. Pre-Audit by Treasuries and Accounts Department at the Block /
District / State levels, and random audit by the Accountant General, at State, District and Block
levels are the other agencies involving in monitoring the scheme.
27
District Collectors (Trichy, Coimbatore and Tiruvarur) addressing the Public during Social Audit on August 15th 2014
Tiruchirapalli District, Andhanallur Panchayat Coimbatore District, Kangayampalayam Panchayat Thiruvarur District, vadakarai Panchayat
Virudhunagar District, Pattamputhur Panchayat Wall Poster informing the public about the convening of Grama Sabha
28
2.14. Measures taken to rectify
2.14.1. Inter-district low and uneven utilization of food grains and cooking cost
2.14.2. Intra-district mismatch in utilization of food grains and cooking cost.
2.14.3. Delay in delivering cooking cost at school level.
2.14.4. Delay in payment to FCI
2.14.5. Mismatch of data reported through various sources (QPR, AWP& B, MIS etc)
District Collectors have been requested to lift rice from TNCSC with reference to requirement as per
beneficiaries list. However, mismatch in utilization of food grains and low and uneven utilization of food
grains is bound to occur due to various factors. For instance, tentative school working days for the next
academic year as reported by the Education Department of the State is considered by the Government of
India and food entitlement fixed. Similarly, the number of beneficiaries are also fixed tentatively. Even
though month-wise tentative school working days are furnished in the AWP, rice allotment is fixed on
quarterly basis which means allocation of rice is not fixed strictly with reference to number of working
days in a quarter. However, the requirement of rice vary every month with reference to the number of
working days in a month so also the actual number of students enrolled under the scheme. But, while
making supply, it is reported that the Food Corporation of India reduce the stock in hand as reported by
the District Collector and supply only the balance and hence there is under- liftment of food grain. In
addition the State Government implements the scheme to 9th and 10th standard children also. Hence, State
rice is also lifted and used for cooking. Due to the above said reasons there is un even utilization of
foodgrains.
For cooking cost, the State Government provide required funds in the State budget itself without waiting
for receipt of fund from the Government of India and the budget provision is reallocated to District and
Block /Local Body level. At Block level/Local Body, funds for the purchase of vegetables, condiments, fuel
are released to Nutritious Meal Centres in advance for every quarter.
29
The above fund is transferred to the Savings Bank account of the Noon Meal Organiser through
ECS or through DD. The Noon Meal Organisers have been permitted to draw money required for one
week in advance so that they can purchase fresh vegetables, greens and condiments from the local
market, and pay for fuel including the cost of gas cylinder. Hence there is no chance for delay in
release of funds from State, District level down to Noon Meal Centre.
2.15. Details of Evaluation studies conducted by State/UTs and summary of its findings.
For the year 2013-14, the Department of Evaluation and Applied Research has conducted a study on
implementation of the programme in three districts. For the current year Evaluation will be taken up
during the 4th quarter.
2.16. Write up on best/ innovative practices followed in the State.
4 set of school Uniforms, school Bags and Geometry box are provided for the children out of State
funds for enhancing enrolment.
Eggs are served to all children from 1st std to 10th std on all 5 working days. Colouring scheme for
eggs for each day of the week, with impression “TamilNadu Arasu” to prevent pilferage and
staleness.
Banana weighing 100 gms is provided for non egg eating children @ Rs. 1.25 per banana.
20 gms of Black Bengal gram / Green gram is provided to children taking into consideration the
present day protein, vitamins and calorific needs of the children.
20 gms of boiled potatoes on all Fridays to supplement carbohydrates.
30
Double Fortified Salt is used for cooking in order to prevent the children from Iodine deficiency
thereby eradicating goiter.
To facilitate the cooking process involved in the variety meals, all the Noon Meal Centres have been
provided with mixies.
As a special initiative millet programme was introduced to children in Ariyalur and Perambalur
Districts.
As a special initiative from 2013 onwards Social Audit has been introduced under mid day meal
programme, to monitor the quantity and quality of foodgrains, preparation of food, and quality of
food served to the children.
Tamil Nadu Civil Supplies Corporation supplies rice, dhal, oil and salt at the doorsteps of the Noon
Meal Centres in order to ensure quality and quantity.
In each Noon Meal Centre an Organiser, one cook and one cook assistant are employed for the
implementation of the scheme. The Noon Meal Employees are provided with Special Time Scale of
Pay. Their salary is credited to the respective employees bank account through ECS.
In addition they are also provided with Festival Advance.
All retired Noon Meal Employees are provided with a monthly pension of Rs. 1000/-.
During retirement the organizer is given with Rs. 50,000/- and Cook & Cook Assistant with
Rs. 20,000/- as lumpsum payment. In addition a sum of Rs. 10,000/- is provided as Special
Provident Fund.
Special test is conducted by Teachers Recruitment Board for qualified organizers and are
appointed as Teachers in Schools.
31
All categories of NMC staff are enrolled in PF Scheme. Allotment of account numbers by the
Government Data centre is in progress.
The legal heir of the Noon Meal employee who dies while in service is provided employment on
compassionate grounds.
2.17. Untoward incidents
2.17.1. Instances of unhygienic food served, children falling ill
For the current year four incidents (in the Districts of Trichy, Nagapattinam, Ariyalur and
Kancheepuram) have been reported where children fell ill after having Mid Day Meals. The
respective Noon Meal Organisers and cooks were placed under suspension. Strict instructions to
all the stakeholders to take utmost precaution so that no such incidents are repeated.
2.17.2. Sub-standard supplies,
Tamil Nadu Civil Supplies Corporation supplies rice, dhal, oil and salt at the doorsteps of the
Noon Meal Centres in order to ensure quality and quantity. Hence there is no substandard supplies.
2.17.3. Diversion/ misuse of resources,
Noon Meal centres are subjected to yearly audit by the Local Fund Audit Department to
monitor the expenditure at the centre level. Audit by Treasuries and Accounts Department at the
Block / District / State levels, and random audit by the Accountant General, at State, District and
Block levels are the agencies involving in monitoring the scheme. If any misuse of funds is
being identified, then the person responsible has to pay one and half times of the amount as
recovery to the Government.
32
2.17.4. Social discrimination
2.17.5. Action taken and safety measures adopted to avoid recurrence of such incidents.
NIL
2.18. Quality of food
2.18.1. System of Tasting of food by teachers/community. Maintenance of tasting register at school level.
Necessary instructions have been issued by the Education Department for tasting the food by the
Teachers and to maintain a taste register also. In addition the Directorate of Social Welfare has insisted
the Noon Meal Cooks and Cook Assistant to taste the food ½ an hour before serving the food to the
Children. The same is strictly followed in all the schools.
2.18.2. Testing of food sample by any reputed labs for the presence of nutrients and presence of microbes,
if any, as per norms of Mid-Day Meals.
2.18.3. Engagement of NABL labs for the testing of Meals.
On need basis, the District officials used to send the food samples to “King Institute”, Guindy,
Chennai to ensure the quality of food and to identify whether any poisonous substance is found in the
food. Action is being taken up with Health Department to engage the Government food analysis
Laboratory functioning at Coimbatore, Madurai, Thanjavur, Salem and Tirunelveli.
As per Government letter No. 16225 / NMP 1.2 / 2002-4, Dated 29.10.2002, instructions have been
issued to the District Collectors to send the food samples to the following institutes for testing in case of
food poison, so as to get the report earlier.
33
2.19. Involvement of NGOs / Trusts.
2.19.1. Modalities for engagement of NGOs/ Trusts for serving of MDM through centralized kitchen.
2.19.2. Whether NGOs/ Trusts are serving meal in rural areas
2.19.3. Maximum distance and time taken for delivery of food from centralized kitchen and school
2.19.4. Measures taken to ensure delivery of hot cooked meals to schools
2.19.4.1. Responsibility of receiving cooked meals at the schools from the centralized kitchen,
2.19.4.2. Whether the containers are sealed at the time of supply of meals to schools,
2.19.4.3. Tentative time of delivery of meals at schools from centralized kitchen.
2.19.5. Testing of food samples at centralized kitchens
NIL 34
Chennai District
Chennai Medical College
Kilpauk Medical College
Stanley Medical College
Ramachandra Medical College
Coimbatore
District
Coimbatore Medical College
PSG Medical College
Salem District Salem Medical College
Madurai district Madurai Medical College
Trichy District Trichy Medical College
Vellore District Christian Medical College
Thanjavur District Thanjavur Medical College
Tuticorin District Tuticorin Medical College
Tirunelveli District Tirunelveli Medical College
2.20. Status of Rastriya Bal Swasthya Karyakram (School Health Programme)
2.20.1. Provision of micro- nutrients, Vitamin-A, de-worming medicine, Iron and Folic acid (WIFS), Zinc.
The Health Department takesup Heath Checkup Camps under School Health Programme and at
regular intervals children are provided with Iron tablets. Anaemia and vitamin deficiency cases are also
treated by giving Ferrous Sulphate with Folic Acid tablets – IP, Vitamin B complex tablets, NFI
(Prophylactic) and Vitamin-C tablets to children, in the age group of 6 – 11 years. De-worming cases are
also administrated with Albendazole 400 mg. Morbidity defects identified and treated (which are common
ailments).
For goiter control besides educating the children in the importance of consumption of iodised salt to
prevent iodine deficiency level disorder including goiter, double fortified salt (DFS) is used in the
preparation of Mid Day Meals in the centre, under this scheme. This aims at controlling and preventing
iron and iodine deficiency and anaemia, which is the most common nutritional disorders widely prevalent
among children in the age group of 2-15 years. Eye camps are also conducted under the School Health
programme.
2.20.2. Distribution of spectacles to children with refractive error,
For the current year 59177 children have been provided with spectacles after proper screening.
2.20.3. Recording of height, weight etc.
Under School Health Programme, every child is being provided with Health Card in which height,
weight and other details about health are recorded. Children are encouraged with the habit of
hand washing before and after having noon meals.
35
36
Health Cards / Referral Slips Maintained for students in Schools 37
2.20.4. Number of visits made by the RBSK team for the health check- up of the children.
Once in a quarter the team of Doctors visits the school and Health Checkups are done.
2.21. Present monitoring structure at various levels. Strategy for establishment of monitoring cell at various
levels viz. Block, District and State level for effective monitoring of the scheme.
To ensure that all Nutritious Meal Centres are inspected and to monitor the implementation of the
programme, various levels of officials have been instructed to inspect centres and conduct surprise
checks at the time of feeding on the quality and quantity of food cooked and served, on the number of
children fed, the stock on hand, registers maintained etc. Targets have been fixed for each official. The
following are the details of target fixed among the officials.
Designation of Official No.of Centres
District Collector 10 Centres
PA to Collector (NMP), 20 Centres
Chennai Corporation Commissioner 10 Centres
Commissioner of Municipalities 20 Centres
District Project Officer, ICDS 30 Centres
Block Development Officer 40 Centres
Assistant Educational Officer, Chennai Corporation
10 Centres
Other Corporation Commissioners 10 Centres
Child Development Project Officer 60 entres
Once in six months, Hon’ble Chief Minister of Tamil Nadu takes up the review of every scheme in
which the implementation of noon meal programme is also monitored.
38
There is a monitoring cell functioning at Secretariat headed by Secretary to Government and
assisted by Deputy Secretary and his team. The implementation of the scheme is monitored by
conducting review meetings once in 15 days by Secretary to Government.
Review meeting to watch the progress of expenditure is also being conducted by the Planning
Development Department with the officials of the Secretariat and Directorate of Social Welfare.
In the Directorate also there is a monitoring cell headed by the Director of Social Welfare
assisted by Joint Director (NMP) and team. So as at Districts, the scheme is being monitored by
the District Collectors. Each District / Block has been provided with pucca management
structure to monitor the programme at different levels.
Hon’ble Member of Parliament Thiru. K. Ashok Kumar, Krishnagiri District serving Noon Meals to children
Hon’ble Minister for Social Welfare and NMP having discussions with Noon Meal Employees regarding the
implementation of the Scheme 39
Commissioner of Social Welfare visting a civil supplies godown in Ramnad District District Collector – Kanniyakumari inspecting a school
2.22. Meetings of Steering cum Monitoring Committees at the Block, District and State level
2.22.1. Number of meetings held at various level and gist of the issues discussed in the meeting,
2.22.2. Action taken on the decisions taken during these meetings.
For the current year the State Level Steering-cum-Monitoring Committee meeting was convened
once in a quarter (8.1.2014, 9.10.2014 & 13.1.15). The Minutes of the meeting is herewith enclosed.
In District level, the Steering-cum-Monitoring Committee is held according to the convenient time
of the M.P. However, the District Collectors conducts meeting regularly once in a month and
monitors the implementation of the programme.
The PA (NMP)s of the Districts conducts meeting with the BDOs every month.
40
2.23. Frequency of meeting of District Level Committee held under the chairmanship of senior most MP of the
District to monitor the scheme. Gist of the issues discussed and action taken thereon.
In District level, the Steering-cum-Monitoring Committee is held according to the convenient time of
the M.P. However, the District Collectors conducts meeting regularly once in a month and monitors the
implementation of the programme.
District Level Steering cum Monitoring Committee Meeting –Madurai District Headed by Thiru. R. Gopalakrishnan, M.P. and District Collector Madurai Thiru. L. Subramanian I.A.S.,
addressing the meeting. 41
2.24. Arrangement for official inspections to MDM centres/schools and percentage of schools inspected and
summary of findings and remedial measures taken.
Designation of Official No.of Centres
District Collector 10 Centres
PA to Collector (NMP), 20 Centres
Chennai Corporation Commissioner 10 Centres
Commissioner of Municipalities 20 Centres
District Project Officer, ICDS 30 Centres
Block Development Officer 40 Centres
Assistant Educational Officer, Chennai Corporation
10 Centres
Other Corporation Commissioners 10 Centres
Child Development Project Officer 60 entres
Noon Meal centres are subjected to yearly audit by the Local Fund Audit Department to
monitor the expenditure at the centre level. Audit by Treasuries and Accounts Department at the
Block / District / State levels, and random audit by the Accountant General, at State, District and
Block levels are the agencies involving in monitoring the scheme. If any misuse of funds is being
identified, then the person responsible has to pay one and half times of the amount as recovery to
the Government.
42
2.25. Feedback/comments in respect of report of Monitoring Institutions designated for your State/UTs to
monitor implementation of MDM and action taken thereon.
IIT, Madras has been designated as the Monitoring Institute for Tamil Nadu. Every minor aspect of
the scheme is being observed carefully and reported which helps the State Government to concentrate
on the issues which needs rectification.
2.26. Details of the Contingency Plan to avoid any untoward incident. Printing of important phone numbers
(eg. Primary health center, Hospital, Fire brigade etc) on the walls of school building.
Under the MME component, fund has been sanctioned for 22600 Noon Meal Centres in 15 Districts
to come out with contingency plan for Printing important phone numbers. The balance centres will be
covered during the next year.
2.27. Grievance Redressal Mechanism
2.27.1. Details regarding Grievance Redressal at all levels,
Toll free numbers have been provided in 15 Districts as follows :
S. No
Districts Toll Free No. S. No
Districts Toll Free No.
1 Tiruvallur 1800-425-7003 12 Kanniyakumari 04652 224048
2 Tiruvannamalai 1800-425-4978 13 Vellore 1800- 425-4982
3 Tiruvarur 1800-425-5125 14 Sivagangai 1800 -425-4186
4 Erode 1800-425-8367 15 Madurai 1800-425-4982
5 The Nilgiris 1800-425-6250 16 Tuticorin 1800-4255 4444
6 Coimbatore 1800-425-1049 17 Theni 1800 -425 -0045
7 Namakkal 1800-255-4444 18 Salem 1800- 425 -1124
8 Dharmapuri 1800-425-1071 19 Dindigul 1800- 425- 0382
9 Krishnagiri 1800-425-7009 20 Tirunelveli 1800 -425- 00768
10 Tirupur 1800-425-0421 21 Trichy 1800 -425- 6867
11 Thanjavur 1800-425-3998 22 Virudhunagar 1800 -425-2528
Toll Free Number printed and distributed to children – Tirupur District 43
Under Part-II scheme a sum of Rs. 5.00 lakh has been allotted for providing online complaint register
and tracking system using QR code. The system is yet to be launched.
2.27.2. Details of complaints received i.e. Nature of complaints etc.
2.27.3. Time schedule for disposal of complaints,
2.27.4. Details of action taken on the complaints.
NIL
2.28. Details regarding Awareness Generation & IEC activities and Media campaign, carried out at
State/district/block/school level.
Under contingency funds, the Districts carryover IEC activities like, Printing of Pamphlets,
Establishing stalls at Trade Fair and at times rally is also conducted for creating awareness among the
public and school student about the implementation of the programme. For the current year 102.77
lakhs has been released by the State Government for the above said purpose.
Variety Menu details printed and distributed to children – Trippur District 44
2.29. Overall assessment of the manner in which implementation of the programme is contributing to the
programme objectives and an analysis of strengths and weaknesses of the programme
implementation.
It is an incontrovertible fact that Nutritious Meal Programme has exerted a positive influence on
enrolment and attendance in schools. This scheme have not only fulfilled the basic requirement of
children but also motivated and supported their families to have a comfortable school education without
any hindrance. The statistical records of diminishing school dropouts and increase in the percentage of
marks and quality of learning is definitely a proof of the commendable implementation of the
programme.
2.30. Contribution by community in the form of Tithi Bhojan or any other similar practices in the State/ UT etc.
NIL
2.31. Any other issues and Suggestions.
The State Government requests Government of India to extend the programme to children
studying in IX & X also.
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